Giuseppe is the founder of Pasta Bertoli-Molino and Pastificio sul Lago: strong of an experience of generations, he selected the grains of Molino and Pastificio sul Lago and takes care of them from sowing to growth, from the first to the last grain. Grower not only of fodder but also of dreams, since the idea of making an artisanal and natural pasta has always been one of his favorites. And pasta is the result of his intuition.
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|MANUFACTURER||Molino e Pastificio sul Lago|
|TYPE||durum wheat semolina|
|INGREDIENTS||durum wheat semolina, water.|
|COUNTRY OF CULTIVATION OF THE WHEAT||Italy|
|COUNTRY OF MILLING||Italy|
|COOKING TIME||10 min|
This pasta is produced exclusively with durum wheat with traditional and historical varieties, cultivated by the La Ghiraia Agricultural Company, owned by Pasta Bertoli-Molino and Pastificio sul Lago.
The selection of the best durum wheat semolina, low temperature bronze processing and slow drying give this pasta a unique taste.
It is produced by Bertoli family’s pasta factory since 1950 with only Tuscan wheat, in the sign of the ancient Tuscan tradition, an authentic expression of the territory of origin, preserving the cultural biodiversity of the characteristic Pisan hilly landscape.